Friday, February 27, 2009
Squid Dissection Day aka Calamari Calamity
Suction cups and painted nails.
Girl scientists rule!
We are finally to the fishes in my Marine Science classes ... my favorite animals ... excluding Labrador Retrievers of course.
Fish rule too!
We did have to dip back in to the invertebrates this week as my preserved squid did not come in until just after we finished the mollusca unit.
They were delayed by budget cuts that threatened to take away my entire, meager, supply budget.
In the end, the purchase order for squid, perch, and dogfish was approved.
So, we revisited the Cephalopods even though we had already switched to an OsteichthyCondrichthyAgnathaesque way of thinking.
A squid opened for inspection.
At a glance you can see the dark ink sac in the center and the gills on either side of it. This is the same species that most restaurant calamari is made from.
You may eat calamari, but I'm not much of a Cephalopod muncher. Once on a shrimp boat, I had squid in spaghetti sauce that wasn't too bad, but then, almost anything in spaghetti sauce tastes good ... especially if you are hungry.
I also had a live octopus escape in my Gremlin during my college days, but I eventually captured it and cooked it back in the dorm. (I had captured the octopus on a dive off of Destin)
My Top Chef skills were weaker then, and it was a bit like chewing garden hose. Unlike broccoli or beer, I just never made the necessary return trips to acquire the taste.
They just aren't on my list of desired seafood, but they make great bait for things I do like to eat.
Above is a short video clip of one of my student dissection teams opening the eye of the squid to extract the lens.
In other news ...
Tonight is the annual FFA Food Festival.
I will be boiling two bushels of Florida grown sweet corn in a giant pot.
You can rest assured that no squid will be consumed at this redneck fundraiser, but we will be chowing down on some mighty fine critters and plants.
Yes, I will take my camera.